Ants on a Log Smoothie
Recipe type: Snack
Cuisine: Gluten-free, Vegetarian, Vegan, Dairy-free
Serves: 2
  • 6 stalks of celery, rinsed and dried
  • ½ cup cashew milk
  • ¼ cup rolled oats (be sure to choose gluten-free rolled oats, if you have a gluten intolerance)
  • 4 tablespoons white grape juice
  • 4 tablespoons cashew butter
  • 1 tablespoon grape jelly
  • 1 large handful ice
  1. Cut the bottoms off celery. Reserve 2 stalks with leaves for garnish.
  2. Cut the tops off the remaining 4 stalks of celery. Discard. Cut the rest of the celery into 2 inch pieces.
  3. Add cut up celery and all other ingredients, excluding the ice, into the blender. Stir and allow the oats to soak for 10 minutes until softened. Add the ice.
  4. Blend on high (I used ice crush mode) for 20-30 seconds until smooth.
  5. Pour into two tall glasses. Add reserved celery stalks to glass as stirrers. Enjoy immediately.
If you don’t want to use cashew butter, you can replace it with any other nut butter, such as peanut butter or almond butter. You can also replace the cashew milk with almond milk, soy milk, or even regular milk. Adapt to fit your specific dietary tastes and needs!
Recipe by A Bite of Inspiration at